White Triple-Layer Cake with Lemon Filling

By Lv2Cook

Ingredients

• Cooking spray
• 1 tablespoon cake flour
• 3 1/2 cups sifted cake flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 3/4 cups sugar
• 1/4 cup butter or stick margarine softened
• 1 1/2 tablespoons vegetable oil
• 2 large egg whites
• 1 2/3 cups fat-free milk
• 1/2 cup plain fat-free yogurt
• 2 1/2 teaspoons vanilla extract
• 1/4 teaspoon butter extract
• Lemon Filling (recipe follows)
• Fluffy White Frosting (recipe follows)
• LEMON FILLING
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup warm water
• 1/2 cup orange juice
• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• FLUFFY WHITE FROSTING
• 1 cup sugar
• 1/4 cup water
• 1/4 teaspoon cream of tartar
• Dash salt
• 3 large egg whites
• 1 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Coat 3 (8-inch) round cake pans with cooking spray, and dust pans with 1 tablespoon flour.

Lightly spoon sifted flour into dry measuring cups; level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl; beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine milk and yogurt. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in extracts.

Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350º for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with half of Lemon Filling, and top with another cake layer. Spread with remaining Lemon Filling, and top with last cake layer. Spread Fluffy White Frosting over top and sides of cake.
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To Make Lemon Filling:

Combine sugar and cornstarch in a medium saucepan. Stir in water, orange juice, rind, lemon juice, and egg yolks. Bring mixture to a boil over medium-high heat. Cook until thick (about 2 minutes), stirring constantly. Remove from heat; stir in vanilla. Cover and chill at least 1 1/2 hours or up to 2 days. Stir well before using.

Yield: 1 cup

To Make Fluffy White Frosting:

Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160º. Add vanilla; beat until blended.

Yield: 4 cups